Classic Peach Crisp Dessert (Printable Version)
Juicy peaches and crumbly oat topping come together for a warm, rustic, and crowd-pleasing summer treat.
# What You'll Need:
→ Peach Filling
01 -
6 fresh peaches, peeled and sliced (or 6 cups frozen or canned peaches, thawed and drained)
02 -
60 g granulated sugar
03 -
13 g brown sugar
04 -
15 ml lemon juice
05 -
8 g cornstarch or flour
06 -
2.5 ml vanilla extract
07 -
0.5 g ground cinnamon (optional)
→ Crisp Topping
08 -
75 g old-fashioned oats
09 -
95 g all-purpose flour
10 -
110 g brown sugar
11 -
50 g granulated sugar
12 -
1.5 g ground cinnamon
13 -
1.5 g salt
14 -
115 g unsalted butter, cold and cubed
# Steps To Follow:
01 -
Preheat oven to 175°C. In a large mixing bowl, combine sliced peaches, granulated sugar, brown sugar, lemon juice, cornstarch or flour, vanilla extract, and cinnamon. Toss gently to coat the peaches evenly. Transfer the mixture to a greased 23 x 23 cm baking dish.
02 -
In a separate bowl, blend oats, flour, brown and granulated sugars, ground cinnamon, and salt. Add cold cubed butter and cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
03 -
Evenly distribute the oat topping over the prepared peaches. Bake in the center of the oven for 35 to 40 minutes, until the top is golden brown and the filling is bubbling around the edges.
04 -
Allow to cool for 10 to 15 minutes before serving to enable the juices to thicken. For added indulgence, serve warm with vanilla ice cream or a drizzle of cream.
# Notes and Tips:
01 -
For best texture, use ripe but firm peaches. If substituting canned or frozen peaches, ensure thorough draining and pat dry for optimal results.